Raw Vegan Zesty Corn Chowder Soup6
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I spent a fabulous day with my friend Suzie Stitt. She just spent an amazing month travelling around the country with her two children and was heading back to Australia. Before I dropped her off at the airport, we whipped up this simple fresh soup for dinner, and I thought it was worthy of sharing today. Suzie has a wonderful flare for fresh flavours and I am constantly inspired by her love of simple fresh food. Check out her blog, Wild With Garnish.
This raw vegan zesty corn chowder is extremely simply, fresh and delicious. That is the charm for me. It is nothing special. Just fresh ingredients blended together! The best thing about this soup is that you can literally make it in 5 minutes! This little soup recipe is a lifesaver when you come home and need a quick healthy meal without a lot of fuss. Best of all, it is extremely versatile. It can be served hot or cold, in Summer or Winter, and can be dressed up with all kinds of fresh vegetables. I have served it chilled with no toppings in shot glasses 'gazpacho style", and I have served it warm topped with fresh chopped vegetables.
To serve it warm, just run the Vitamix for a few minutes until the friction heat of the blades slightly warms the soup. You don't want to serve this piping hot or you will lose all of the valuable live enzymes. Boiling and warming too much also changes the delicate flavour. If you don't have a Vitamix, you can add a little bit of warm water to the blend. I like to serve this soup as a small starter in the Summer topped with fresh corn and cilantro. YUMMO!
Just a note about the flavours: because these are fresh raw ingredients, the flavours will continue to infuse. The flavours will taste quite mild when you first blend them together. But if you chill in the fridge they will continue to grow. So allow to stand before adding in more zing!
Enjoy! This soup is a refreshing little winner. Simple and scrumptious! Oink Oink!
Raw Vegan Zesty Corn Chowder Soup
- 2 cups corn
- 1 cup coconut water
- 1 cup yellow bell pepper
- 1 1/2 Tbsp fresh lemon juice
- 2 Tbsp finely chopped fresh cilantro
- 1 tsp freshly minced garlic (1 large clove)
- 1/2 tsp finely chopped yellow onion
- 1/2 tsp Celtic sea salt or Himalayan salt
- Just throw all of your ingredients in a blender (I use a Vitamix) and puree until smooth and creamy.
- Serve cold in shot glasses "gazpacho style" or in bowls topped with fresh corn and cilantro.
- Serve slightly warm by running the Vitamix a bit longer or by mixing with a little bit of warm water. YUMMO!
Piggy Cooking Tips
the best way to store lemons
Lemons continue to respire and ripen after they have been harvested. The faster they respire the more carbon dioxide they produce, and the quicker they spoil. Store your lemons in the fridge to slow this down and they should keep for up to about ten days. Make sure you do not store them in plastic bags where they are on top of each other. When there is limited oxygen, the ethylene gas gets trapped, causing them to rot. Always bring them to room temperature to get the most juice out of them.